​Cover baking sheet with ungreased parchment paper. If using baking sheets without sides, secure the parchment paper with a binder clip

Test results by spooning one teaspoon of the batter onto the prepared baking sheet to see if the dough produces a cookie of the thickness you want. If not, add another heaping tablespoon of flour to the dough and blend well. Try again.

​When the dough is of a desired consistency, drop 1 teaspoon for each cookie, staggering them across the length and breadth of the baking sheet.

Bake for approximately 10 minutes, peeking when you begin to smell them.

​If the cookies merge into one another, simply use a sharp knife to separate them when they are done.

Cool cookies about 5 minutes to avoid breakage before you lift them with a spatula onto a cooling rack.

​Cover baking sheet with ungreased parchment paper. If using baking sheets without sides, secure the parchment paper with a binder clip

Test results by spooning one teaspoon of the batter onto the prepared baking sheet to see if the dough produces a cookie of the thickness you want. If not, add another heaping tablespoon of flour to the dough and blend well. Try again.

​When the dough is of a desired consistency, drop 1 teaspoon for each cookie, staggering them across the length and breadth of the baking sheet.

Bake for approximately 10 minutes, peeking when you begin to smell them.

​If the cookies merge into one another, simply use a sharp knife to separate them when they are done.

Cool cookies about 5 minutes to avoid breakage before you lift them with a spatula onto a cooling rack.

Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)

Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.

Garnish as desired and serve.

​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.

Add all stock, orange juice, zest and remaining star anise. Mix well and bring to boil. Reduce heat to a low simmer. Return lamb to pot and cover. Continue to cook until lamb is tender, about 1 hour 45 minutes.

Transfer lamb to large bowl. Cover with foil. Working in batches as needed, transfer cooking liquid and vegetables to processor; puree until smooth.

Return liquid to pot. Bring to a boil and simmer until liquid is reduced to about 6 cups, about 20 minutes.

Mix in honey. Season to taste with salt and pepper. Either pour the gravy over lamb or serve on the side.

ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.

* The powder of the whole star anise is more flavorful than ground seeds.

Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla seeds and pod halves. Transfer mixture to a bowl and let cool.

When the ham is fully heated, brush the ham on every available surface with the cranberry-blood orange sauce. Reserve the remaining sauce for serving.

Place the ham back into the oven for another 10 minutes uncovered.

Move the ham to a serving dish and slice as required.

Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.

Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.

Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.

NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.

1.Place the sliced peaches in a medium bowl.2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated.3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes.4.Cool syrup slightly5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve.

In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.

In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.

Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and a spray of mint leaves and serve.

VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.